Prep time
15 MIN
Total time
1 H 5 MIN
This recipe uses Chai tea to infuse the broth with warm aromatics and steam the fresh vegetables for a quicker roast. It’s flavourful, hearty, buttery, and delicious—perfect as a side dish. Finished with a sweet and savory old cheddar cheese sauce that uses the pan drippings infused with the chai spices, it’s an unexpected pairing you’ll love.

Chai Roasted Vegetables and Cheese Ingredients

  • Sauce:

How to Make Chai Roasted Vegetables and Cheese

  1. Preheat oven to 425°F. In a small saucepan over medium-high heat bring chicken broth to a simmer with chai tea bag for 5 minutes then discard tea bag. Place brussel sprouts, cauliflower and carrots into a large bowl. Mix the olive oil, lemon juice and honey together, pour over vegetables in the bowl and toss to coat. 
  2. Spread vegetables out evenly onto a large baking sheet or baking dish, pour broth over vegetables, cover with tin foil, bake for 25 minutes. Remove tray from oven, uncover and carefully drain off pan juices into a measuring cup, set aside for later use to make cheese sauce. Put the vegetables back into the oven, uncovered and continue baking for another 20 minutes, or until fork tender.
  3. Over medium heat melt butter, add flour, cook until foamy and bubbling, 1 minute. Slowly add the set aside broth and bring to a boil until thick, stirring constantly, about 2 to 3 minutes. Turn off heat and add in shredded cheese.
  4. Plate roasted vegetables on a large platter and drizzle with cheese sauce. Garnish with chives if desired.

Recipe Tips

  • You can try a different cheese with this recipe; gouda or brie would go very well and could be used in the same way, melting into the prepared sauce.
  • If you don’t have Chai tea on hand you can also use a spice mix of ½ tsp nutmeg, 1 tsp allspice and ½ tsp cardamom, heat in broth instead of the tea.

Recipe Made With

CAMPBELL’S® 30% Less Sodium Ready to Use Chicken Broth

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